Rainbow Pad Thai

 I love Thai food, but it's not always made with the best ingredients in restaurants.  I was determined to find a healthier way to make it. This recipe is loaded with vitamins, minerals, clean protein - and deliciousness.  It seems like a lot of ingredients, but it's easy to make once you have all the ingredients.  I hope you enjoy this dish as much as I do at least once a week!  

 

This is also a great recipe to make in batches to use for multiple meals during the week. 

 

Be sure to tag @nourishbyjd once you make it! I love seeing your creations! 

 

INGREDIENTS:

  • 1 medium zucchini, spiralized as “zoodles”

  • 2 large carrots, julienned

  • 1 red pepper, thinly sliced

  • 1 cup thinly sliced red cabbage

  • 1 cup thinly sliced white cabbage

  • 3/4 cup tofu

  • 3 green onions, thinly sliced

  • 2 clove of grated garlic

  • 1 TBS coconut oil

For the dressing:

  • 1 garlic clove

  • 1/4 cup peanut butter

  • 2 tablespoons fresh lime juice

  • 2 tablespoons low-sodium tamari or Bragg's Liquid Aminos

  • 2 tablespoons water

  • 2.5 teaspoons pure maple syrup (or other sweetener)

  • 1/2 tablespoon toasted sesame oil

INSTRUCTIONS: 

 

1. Saute garlic with coconut oil and add the veggies except the zucchini, lightly saute them until they are a little soft

2. Add zucchini at the end just to warm it up a little

3. In a separate pan, saute diced tofu with the coconut oil and let it brown a little on the top. Turn them  occasionally so they don’t get burnt on one side.

 

Dressing: 

1. Mix all the ingredients together  and toss it with the cooked veggies and tofu.

2. Add crushed red flakes on top to add some spice!

 

Brown Rice:

1. 1 cup of brown rice to 2 cups of water.

 

As always, enjoy with love and gratitude. 

 

Love,

Jalpa

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© 2016 Jalpa Dhaduk